Footnotes

Most Helpful Positive Review

May 01, 2005

This recipe was a 'hit' at school for our teacher's breakfast. The second time I made it, I was more careful with the syrup mixture to make sure it didn't boil and that way it didn't get so hard and chewy. I sprayed my glass dish with pam and it did not stick. I also added a dash or two of cinnamon to the egg mixture and it was excellent. Definitely a quick and easy dish to make and very easy to increase or decrease the size!!

Most Helpful Critical Review

Don't waste your time or ingredients on this. I followed the recipe exactly as directed and couldn't eat it. It was soggy and looked like a sponge that needed to be wrung out. Besides that,the pan was a PAIN to clean! The syrup mixture hardened up so fast and needed a chisel to break it apart!

I had my two grandkids, my sister-in-law and my brother-in-law all here for the weekend and was looking for something quick and easy to serve for Sunday breakfast that would please all. Well this recipe fit the bill.
I made the french toast exactly as the recipe called for but i used regular store bought sliced cracked wheat bread instead of the unsliced white bread. I also buttered the baking dish before putting any ingredients in it.
Everyone loved it, and my sister-in-law took the recipe home with her to try it herself.
I was hoping to see how any leftovers would reheat in the microwave but needless to say there wasn't a scrap left to reheat.
I will definitely make this again and thank you for making our Sunday morning so enjoyable.

This is a good recipe,an alternative to egg casseroles, however I would recommend covering the casserole with foil wrap during cooking. I used challah bread and cut into thick slices and the top/bottom was crusty and hard.

I thought this recipe was fabubous! I loved the syrup! However, I did make a few modifications. I added 1 tsp. each of cinnamon and nutmeg. I sprayed the bottome of a glass 9"x13" pan w/cooking spray. I let the syrup mixture come to a boil before I poured it into the pan. I layered sliced french bread, crust on, over the syrup and then poured the milk egg mixture over that. I let it sit covered overnight in the fridge. The next morning, I placed the glass pan containing the french toast into a metal pan filled with 1/2" of water. I baked it in the oven, covered, for 30 min. I then uncovered the dish and baked it for an additional 20 min. It came out fantastic! The caramel syrup didn't stick to the pan at all and the bread was lightly toasted on top. This is one of my favorite new recipies and I know I'll make it again and again.

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.